In South Florida, It`s Time For Mango Mania That Annual Ode To The Exotic Fruit

July 3, 1986|By Lynne Helm, Special to the News/Sun-Sentinel

What`s this? You`ve never tasted, much less cooked or served, mangoes because you weren`t sure about protocol. Fork or spoon? Or just grab one over the fence, chomp down and let the juice fly?

No, we`re not discussing the green peppers which Midwesterners, particularly from the Hoosier heartland, call mangoes. The subject is real honest-to-goodness mangoes, those lush tropical treats that taste like a cross between peach, pineapple, apricot and cantaloupe with a hint of banana.

And biting into a plump mango can be a messy munching proposition, making adult-sized bibs seem like a swell idea. Still, that`s no excuse for ignoring one of South Florida`s most readily available, and nutritional, seasonal taste sensations.

The best way to eat a mango is fresh off the tree, claims mango fancier Barbara Lee DaBoll who along with her aunt, Rae Jean Neal of Miami, has assembled a 20-page booklet of recipes devoted exclusively to the fruit.

``We were overwhelmed last year and have a bumper crop this season since my aunt has three trees in her yard,`` says DaBoll, a former Fort Lauderdale special education teacher. DaBoll also works part-time as a naturalist at a Dade nature center.

From chutney to cheesecake, pie to pudding, and mousse to ice cream, there`s something for everyone including mango/tofu recipes for vegetarians. Enophiles may be intrigued by DaBoll`s instructions for 5-gallon batches of mango wine.

The booklet is priced at $2 to cover printing costs, which works out to less than a nickel per recipe. Actually, the entire project started when Neal turned over her eclectic, tattered and torn file of mango recipes to DaBoll, requesting that she type them up via computer. Friends asked for copies, and M...M...Mangoes evolved from there.

``My neighbor swears the mango cobbler is the best she`s ever tasted,`` says DaBoll. ``The mango chutney recipes are very good and keep forever, although they take a lot of work.``

In Broward and Palm Beach counties, agricultural agents Lou Watson and Gene Joyner, say the time is ripe for picking this sensational tropical fruit. Both classify this year`s crop as normal.

While mangoes will keep in the refrigerator for several days, firm mangoes should be stored at room temperature and allowed to ripen naturally. Mangoes vary in color, green, yellow and red, so the only true test of ripeness is to squeeze. A mango should give slightly.

To serve fresh, just score into four quarters and peel as you would a banana. Then slice the fruit from the large seed. Try a sprig of mint and a lime wheel for garnish. While enjoying this quick energizer, consider its many nutritional virtues:

--Mangoes are excellent sources of beta carotene and vitamin A, which, according to leading nutritionists, can help protect against a host of maladies, including lung and colon cancer.

--Mangoes, along with orange juice, potatoes and tomatoes, are among the best sources of vitamin C.

--Mangoes adapt to any course from appetizer to dessert, are quick to cook and also freeze well.

While several varieties of mangoes abound, the Hayden is most often found in South Florida. It`s larger than a pear with a smooth, rosy skin.

And where did the mango originate? According to Hindu legend, the daughter of the sun tried to escape the persecution of a sorceress by transforming herself into a golden lotus. The sorceress burned the flower, and from the ashes arose the mango tree. The golden fruit ripened and fell, whereupon the daughter of the sun emerged. Hence in Sanskrit, the mango is called amra, nectar of the Gods.

With South Florida`s delectable and abundant supply, there`s little reason for dispute.

Here are some recipes from the booklet.

MANGO DAIQUIRI

2cups crushed ice

1cup ripe mango pulp

cup lime juice

1/2cup light rum

2tablespoons granulated sugar

4lime slices

Put ice, mango pulp, lime juice, rum and sugar into a blender. Blend until smooth, about 1 to 2 minutes at medium speed. Pour into chilled, stemmed glasses. Garnish with lime slices and serve at once. Makes about 2 cups or 4 servings.

MANGO COBBLER

1/2cups mangoes, peeled and sliced

1/2cups sugar (if mangoes are very sweet, add 2 teaspoons lime juice)

3tablespoons butter

1cup flour

1/2teaspoon salt

1teaspoon baking powder

1/2cup milk

Layer mangoes on bottom of a greased 8-inch-by-8-inch baking pan and cover with 1 cup sugar (and lime, if necessary). In a separate bowl, blend together butter, 1/2 cup sugar, flour, salt, baking powder and milk. Pour the batter over the layered mangoes. Bake in oven at 375 degrees for 30 minutes. Top with ice cream. Makes 4 to 6 servings.

Add sugar to vinegar and bring to a boil. Add mango and all other ingredients and return to a boil, continuing to cook for about 30 minutes. While still boiling, put into heated jars and seal. Serve with meat or tofu.